Very veggie frittata for two

This very veggie frittata for two is more vegetables than eggs, and is quick, filling, and nutritious. Vary the ingredients to vegetables that you have on hand.

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Very Veggie Frittata for Two

Course Main Course
Keyword vegetarian

Ingredients

  • 5 oz baby spinach, washed
  • 8 oz assorted fresh mushrooms, washed and chopped
  • 1 tbsp olive oil
  • 1 1/2 slices Sargento Ultra thin swiss cheese, torn into small pieces
  • 4 eggs, beaten
  • cooking spray

Instructions

  1. Preheat the oven to 350. Spray an oven-proof 10” skillet with cooking spray.

  2. Saute the baby spinach and mushrooms in the olive oil until soft. Arrange them evenly in the skillet.

  3. Pour beaten eggs over vegetable mixture, top with cheese. Cook on stovetop just until eggs begin to set around the edge of the skillet.

  4. Place the skillet in the oven and bake for 15 minutes or until the eggs are done and cheese is melted.

  5. Divide into two pieces, serve.

I sometimes sprinkle a bit of sumac and cracked pepper over the eggs and veggies before placing in the oven. This dish makes a quick lunch or light dinner, and would also be a wonderful brunch entree.

Use this quick skillet technique for perfect green beans

Quit boiling or microwaving green beans. This quick skillet method is my new standard go-to. The beans are perfectly crisp-tender, and retain their vibrant color and taste.

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Skillet Green Beans

Course Side Dish
Cuisine American
Keyword vegan, vegetarian
Prep Time 10 minutes
Total Time 20 minutes

Ingredients

  • 12 oz fresh green beans cleaned and snapped
  • 1/4 cup water
  • 1-2 tbsp butter or olive oil

Instructions

  1. Place 12 oz fresh green beans into a large skillet.

  2. Add 1/4 cup water.

  3. Bring to boil.

  4. Cover & boil for 3 minutes.

  5. Uncover & add 1-2 Tablespoons butter or olive oil.

  6. Cook until water boils dry stirring frequently.

  7. Serve. 

Vegetarians: Add additional seasoning by tossing the beans with a drizzle of honey and dashes of low sodium soy sauce before serving, if desired.

Vegan baked mini doughnuts

Autumn (and vegan) fun: baked mini doughnuts with only two ingredients to the batter.

Most store bought cake mixes are vegan. Select the cake mix flavor of your choice, and mix it with one 15-oz can of pumpkin purée.

Add-ins:

Optional additions to the batter are mini vegan chocolate chips, or mini baking chips of any kind if you are vegetarian, or chopped nuts.

To bake:

Spoon into mini doughnut pans or regular size muffin pans coated with cooking spray. Bake mini doughnuts at 350 for 12-14 minutes. Bake regular size muffins at 350 for 18-20 minutes.

Finishing:

Take store bought frosting and melt in a dish in the microwave. Dip mini doughnuts in frosting, and add sprinkles if desired.

Muffins can be frosted and served as cupcakes or served as is for a treat any time of the day.

Always check packaging to make sure the product you’ve purchased is vegan!